{"id":9688,"date":"2011-11-04T15:37:24","date_gmt":"2011-11-04T19:37:24","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=9688"},"modified":"2022-08-11T11:37:13","modified_gmt":"2022-08-11T15:37:13","slug":"chicken-satay-easy-tasty-satay-recipe-with-peanut-sauce","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/chicken-satay-easy-tasty-satay-recipe-with-peanut-sauce\/","title":{"rendered":"Chicken Satay | Easy &#038; Tasty Satay Recipe | With Peanut Sauce"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-9690 size-full\" title=\"Chicken-satay\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/chicken-satay.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/chicken-satay.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/chicken-satay-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Thai cuisine always reminds me of chicken satay&#8230;<\/p>\n<p>Seeing chicken satay on the menu of almost all Thai restaurants, I had an impression that this must have originated in Thailand. Apparently, satay originated from Indonesia and is a popular dish over there. However,\u00a0this is a very popular dish in many Southeast Asian countries, so that explains why it is seen in Thai cuisine as well.<\/p>\n<p>Chicken satay is one of the must-order appetizers for us whenever we dine at a Thai restaurant. I love the mildly spicy flavor of the satay, tastes delicious when dipped in spicy peanut sauce and there\u2019s something fun about eating food on a stick. I tried to recreate this dish in my kitchen using very few ingredients in less time. The satay I prepared tasted really delicious and healthier as I used very less oil to pan fry it. For a much healthier version, go ahead and grill or bake it.<\/p>\n<p><strong>Chicken Satay<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9691\" title=\"Chicken Satay\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/Chicken-Satay.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/Chicken-Satay.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/Chicken-Satay-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/Chicken-Satay-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Chicken breasts, cut into long strips- 2<\/li>\n<li>Oil- 2 tbsp\/batch for pan frying<\/li>\n<\/ul>\n<p><strong>For making the marinade<\/strong><\/p>\n<ul>\n<li>Ginger-Garlic paste- 1 1\/2 tsp<\/li>\n<li>Soy sauce- 2 tbsp<\/li>\n<li>Fish sauce- 1 tbsp<\/li>\n<li>Brown sugar- 2 tsp<\/li>\n<li>Honey- 2 tsp<\/li>\n<li>Ground pepper- 1\/4 tsp<\/li>\n<li>Freshly squeezed lime juice- 1 tbsp<\/li>\n<\/ul>\n<p><strong>For making easy peanut butter sauce<\/strong><\/p>\n<ul>\n<li class=\"ingredient\">Peanut butter- 3 tbsp<\/li>\n<li class=\"ingredient\">Soy sauce- 1\u00bd tbsp<\/li>\n<li class=\"ingredient\">Chili powder- \u00bd tsp (or add sriracha sauce)<\/li>\n<li class=\"ingredient\">Cream- \u00bd cup<\/li>\n<li class=\"ingredient\">Ground black pepper- \u00bc tsp<\/li>\n<li class=\"ingredient\">Green onions, chopped- 1 stalk<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 tbsp<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<ol>\n<li>Combine all the above-mentioned ingredients for making the marinade.<\/li>\n<li>Pour the marinade over the chicken in a bowl or ziplock bag.<\/li>\n<li>Marinate the chicken in the refrigerator for 30 minutes.<\/li>\n<li>Heat a non-stick pan over medium heat, add 2 tbsp oil per batch, and spread it all over the pan.<\/li>\n<li>Place the marinated chicken on the pan (don&#8217;t crowd them), cook over low medium heat till chicken has cooked well and turns golden brown in color.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9692\" title=\"making-chicken satay\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-chicken-satay.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-chicken-satay.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-chicken-satay-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-chicken-satay-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>You could even grill or bake the chicken.<\/li>\n<li>If baking: bake at 400 F for 30 minutes or until chicken turns golden brown in color.<\/li>\n<li>Gently insert a skewer into the chicken.<\/li>\n<li class=\"instruction\">Making peanut butter sauce: To a blender jar, add peanut butter, soy sauce, chili powder, and cream, grind to a smooth paste.<\/li>\n<li class=\"instruction\">Add the pureed paste to a saucepan and heat the sauce.<\/li>\n<li class=\"instruction\">Add ground pepper, green onions, and cilantro, combine well and let the sauce thicken slightly.<\/li>\n<li class=\"instruction\">Remove the pan from the heat.<\/li>\n<li>Serve the chicken satay with spicy peanut sauce. It&#8217;s YUM!<\/li>\n<\/ol>\n<div><strong>Tips:<\/strong><\/div>\n<div>\n<ul>\n<li>You could even top this chicken satay on salad and drizzle your favorite Asian dressing over it, this will be a healthy meal.<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/Chicken-satay.jpg\" \/>\n<div class=\"item ERName\">Chicken Satay- Quick and Easy Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Appetiser<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Asian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Chicken breasts, cut into long strips- 2<\/li>\n<li class=\"ingredient\">Oil- 2 tbsp\/batch for pan frying<\/li>\n<li class=\"ERSeparator\">[b]For making the marinade[\/b]<\/li>\n<li class=\"ingredient\">Ginger-Garlic paste- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Soy sauce- 2 tbsp<\/li>\n<li class=\"ingredient\">Fish sauce- 1 tbsp<\/li>\n<li class=\"ingredient\">Brown sugar- 2 tsp<\/li>\n<li class=\"ingredient\">Honey- 2 tsp<\/li>\n<li class=\"ingredient\">Ground black pepper- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Freshly squeezed lime juice- 1 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For making peanut butter sauce[\/b]<\/li>\n<li class=\"ingredient\">Peanut butter- 3 tbsp<\/li>\n<li class=\"ingredient\">Soy sauce- 1\u00bd tbsp<\/li>\n<li class=\"ingredient\">Chili powder- \u00bd tsp (or add sriracha sauce)<\/li>\n<li class=\"ingredient\">Cream- \u00bd cup<\/li>\n<li class=\"ingredient\">Ground black pepper- \u00bc tsp<\/li>\n<li class=\"ingredient\">Green onions, chopped- 1 stalk<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Combine all the above-mentioned ingredients for making the marinade.<\/li>\n<li class=\"instruction\">Pour the marinade over the chicken in a bowl or ziplock bag.<\/li>\n<li class=\"instruction\">Marinate the chicken in the refrigerator for 30 minutes.<\/li>\n<li class=\"instruction\">Heat a non-stick pan over medium heat, add 2 tbsp oil per batch and spread it all over the pan.<\/li>\n<li class=\"instruction\">Place the marinated chicken on the pan (don&#8217;t crowd them), cook over low medium heat till the chicken has cooked well and turns golden brown in color.<\/li>\n<li class=\"instruction\">You could even grill or bake the chicken.<\/li>\n<li class=\"instruction\">If baking: bake at 400 F for 30 minutes or until chicken turns golden brown in color.<\/li>\n<li class=\"instruction\">Once the chicken has cooked, gently insert a skewer into the chicken.<\/li>\n<li class=\"instruction\">[b]Making easy peanut butter sauce[\/b]: To a blender jar, add peanut butter, soy sauce, chili powder, and cream, grind to a smooth paste.<\/li>\n<li class=\"instruction\">Add the pureed paste to a saucepan and heat the sauce.<\/li>\n<li class=\"instruction\">Add ground pepper, green onions, and cilantro, combine well and let the sauce thicken slightly.<\/li>\n<li class=\"instruction\">Remove the pan from the heat.<\/li>\n<li class=\"instruction\">Serve the chicken satay with spicy peanut sauce, it&#8217;s YUM!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">You could even top this chicken satay on salad and drizzle your favorite Asian dressing over it, this makes a complete meal.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Thai cuisine always reminds me of chicken satay&#8230; Seeing chicken satay on the menu of almost all Thai restaurants, I had an impression that this must have originated in Thailand. Apparently, satay originated from Indonesia and is a popular dish over there. However,\u00a0this is a very popular dish in many Southeast Asian countries, so that &hellip; <\/p>\n","protected":false},"author":1,"featured_media":9690,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,591,85,373],"tags":[],"class_list":["post-9688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-indonesian","category-quick-fix-meals","category-soy-sauce","course-appetiser","cuisine-asian-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9688","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=9688"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9688\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/9690"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=9688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=9688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=9688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}